Ingredients

1 kg pork belly, cut in half

1 whole garlic, pounded
1 tsp freshly ground black pepper
salt
4 pcs bay leaves
1 tbsp baking powder
bagoong monamon
lemon wedges
oil
Method
1. Place pork belly in a pot and pour enough water just to cover the meat. Add in salt, ground black
pepper, garlic, bay leaves and baking powder. Bring it to a boil, remove the scum then simmer for 45
minutes. Remove from pot then let it cool.
2. Once cooled down, place in the refrigerator until it gets cold, you need this to achieve a crispy skin.
3. Prepare a deep fryer or large wok filled with oil. Heat oil in high temperature and reduce to low once its
the oil is near its smoking point. Place pork and deep fry for 30 minutes, once finished remove from fryer
and let it cool.
4. Once cooled down, place again the refrigerator until it gets cold.
5. Now deep fry again the pork belly for the second time for 15 minutes.
6. Remove from fryer and serve with bagoong monamon with lemon juice.